Thank you so much for the time/article. We do a vegan gluten free variety and use a can of artichoke hearts. Drain and strain and spread out on sheet with some garlic powder and cook at 300 degrees f. for 10 minutes.
Take sheet out and add two tablespoons non fortified yeast along with a teaspoon of vinegar and stir and spread back out on sheet. Increase to 325 and cook for another 10 minutes. These are not now ready to top pizza. We cheat and use a store bought cauliflower/gluten free vegan crust.
Our pizza sauce is 2 ounces tomato paste and 2 ounces plain pasta sauce. Add a table spoon brown sugar and several dashes black pepper and stir.
Apply sauce to pizza leaving half an inch for crust. Apply generously and evenly. Do this while preheating over to 350.
We cheat again using store bought Feta cheese. While using paper towel to dry the cheese, cut moderately thick slices of the Feta, enough to cover about 60-70% of the pizza. Spread evenly to crust line. At this point take your artichoke hearts using a spatula and place them where ever the heck you want, generally all over the pizza, up to the crust line as well. Again using a cheat, we use store bought vegan mozzarella cheese to generously cover the entire pizza, but again only to the crust line. Pizza takes 20 minutes to cook spinning it at the 10 minute mark to check progress and make sure it cooks evenly. Cuts into 6 slices. Enjoy!